Salt Fish Breakfast

Preparation info

    • Difficulty

      Easy

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

My father was fond of eating salt fish for breakfast, and I too like them after 9 o’clock, along with fresh sliced tomatoes. In rural Florida, it is traditional to serve this with grits.

Ingredients

  • salt fish, flaked
  • chicken eggs
  • butter
  • black pepper
  • green onions, finely chopped
  • vine-ripened tomatoes
  • toast

    Method

    Soak the fish in water overnight, changing the water a time or two. When you’re ready to cook, drain the fish, bone the meat, chop it, and mix it with the eggs in a bowl. Exact measures aren’t specified, but I like to have about ½ egg and ½ fish by volume. Stir in a little green onion, including part of the tops. Melt some butter in a frying pan. Scramble the egg-and-fish mixture until done. Add pepper to taste. Serve hot with toast and slices of homegrown tomatoes.